- Health advice
- Mar 23, 2016
Chocolate Cheesecake has never been this good!
This cake is gluten free, dairy free, wheat free, vegan and raw. The recipe is specially created by Mr Vitamins Naturopath, Nicole Soiushkin.
It is easy to make, you just need a powerful food processor. The cake is best taken out of the freezer at least an hour before eating. Make sure to use a hot clean knife for ease of cutting this divine cheesecake.
All ingredients available from the Mr Vitamins stores
Good Nutrition from a Great Chocolate Cheesecake
The chocolate base layer of the cake is made with brazil nuts and walnuts. Both great for heart health, powerful antioxidants, blood sugar balancing and brain health. The chocolate cheesecake layer has a velvety texture, with a rich warm fragrance from the vanilla powder. The creamy orange layer is refreshing and high in Vitamin C. Vitamin C is important for the immune system, formation of connective tissue and the synthesis of neurotransmitters. It might not be the thing that you think about when helping yourself to cheesecake, but this cake is high in protein, vitamins, minerals, omegas and antioxidants. What more could you ask for from a cheesecake?Orange Chocolate Cheesecake
- CHOCOLATE BASE LAYER
- 12 brazil nuts
- 1/3 cup walnuts
- 9 pitted dates
- 2 tbsp Loving Earth dark agave syrup
- 3 tbsp Power Super Foods Equadorian cacao powder
- 1 tbsp water
- CHOCOLATE CHEESECAKE LAYER
- 1 ½ cups Honest to Goodness cashews (soaked for at least 4 hours)
- 1 tsp Loving Earth vanilla powder
- ½ cup Power Super Foods Equadorian cacao powder
- 1/3 cup Loving Earth cold pressed coconut oil
- 1/3 cup Loving Earth dark agave syrup
- 1/3 cup water
- ORANGE CHEESECAKE LAYER
- 1 cup Honest to Goodness cashews (soaked for at least 4 hours)
- ¼ cup Loving Earth dark agave syrup
- 1 tsp Loving Earth vanilla powder
- ½ cup Loving Earth cold pressed coconut oil
- 2 tbsp cashew butter
- ½ cup freshly squeezed orange juice (about 2 oranges and zest)
- ½ tsp orange essence
- CHOCOLATE ICING
- 2 tbsp Loving Earth cold pressed coconut oil
- 3 tbsp Power Super Foods Equadorian cacao powder
- 3 tbsp Loving Earth dark agave syrup
- ½ tsp orange essence
- Line a 22cm springform pan with baking paper.
- CHOCOLATE BASE LAYER
- Put the brazil and walnuts into a food processor and grind up until finely chopped. You want the consistency of a nut meal. If you don’t have a strong enough processor you can use almond meal here instead.
- Add the dates and process until finely chopped and mixed well through the nut meal.
- Add the agave, cacao and water. Let the food processor mix this until it becomes a dough-like ball.
- Spoon the mix into prepared tin. Use wet fingers to press the mix evenly onto the base. This is very sticky, you may need to wet your fingers a couple of times to get this right.
- Put tin into the freezer to harden.
- CHOCOLATE CHEESECAKE LAYER
- Blend soaked cashews in a blender until finely chopped.
- Add vanilla powder and cacao. Blend till mixed through.
- Add coconut oil, agave and water and mix until creamy and smooth.
- Pour over the hardened chocolate base layer.
- Put back into freezer for half an hour.
- ORANGE CHEESECAKE LAYER
- Blend soaked cashews in a blender until finely chopped.
- Add the agave, vanilla, coconut oil and orange juice. Blend until mixed through.
- Add the cashew spread and orange zest into mix. Blend for 5 minutes, or until smooth and creamy.
- Add the orange essence and blend in.
- Pour mix into the tin over the rest of the cake.
- Place back into the freezer for at least 3 hours.
- CHOCOLATE ICING
- Melt the coconut oil.
- Mix in the cacao and agave syrup until smooth.
- Add the orange essence and mix through.
- Remove the cheesecake from the tin.
- Pour the chocolate mix slowly over the top.
- Put back into the freezer for 15 mins to allow the icing to set.
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